Popsicles . . . it’s time to make popsicles. This is what I’ve been telling myself for weeks, months! But Todd, you’re a bartender. You can’t shake a popsicle. Not this time – not for the blog. Don’t worry, add some tequila, it will be fine. Say no more! I like my popsicles bursting with flavor, so for this recipe I added a ton of ripe mango. I grew up eating mango slices sprinkled with chile, so it was only natural that I do the same with these mango popsicles. Trust me, it’s the best flavor combo! I experimented with a few different kinds of chile: guajillo, ancho, and arbol, but feel free to have fun with it and choose your favorite.
Tequila-Spiked Mango Popsicles
Fresh mango popsicles spiked with tequila and dipped in chile powder
I think I still have an ice cream week hangover. Luckily, I’ve been strictly following Laura from The First Mess and her incredibly healthy recipes. I mean, check out the ingredients for her Green Drink pictured below . . . if this doesn’t cure me, I don’t know what will.
One of the original vodka cocktails, the Moscow Mule has its roots in Hollywood. It was conceived in the 1940’s as a promotional tool for what was, at the time, a rather unfashionable spirit. A deviously simple combination of vodka, lime, and ginger beer, the Moscow Mule even has its own fancy copper mug! For my version, instead of ginger beer which is carbonated with yeast, I cheated and crafted an extra strong ginger ale. And of course, I had to spice it up by adding a little cardamom. One sip is all you’ll need to convert even the biggest vodka cynic. I promise.
Bar Tartine is about as San Francisco as it gets. The menu is inspired by the local produce and almost everything is made from scratch. Although they change the menu from time to time, co-chefs Cortney and Nick have an uncategorizable approach to the food at Bar Tartine that is best described as globally inspired. The dishes may vary in flavors from Eastern European to Middle Eastern but are executed with Japanese techniques like using a dashi stock.
Last week, I had the pleasure of meeting Cortney and getting a behind-the-scenes glimpse at their sandwich shop. One of my favorite things Nick and Cortney do at Bar Tartine is their pickled veggies — they pickle just about everything. They’re the perfect accompaniment to Bar Tartine’s sandwiches that feature their phenomenal bread. I mean, honestly, smoked sturgeon deviled egg sandwiches? It doesn’t get much better (or more stunning) than that. Jump to the bottom and check out Bar Tartine’s recipe for pickled dilly beets that they graciously shared with me!
My jackets and boots were really getting neglected in Los Angeles this summer, so I thought I’d give them some love in San Francisco’s “summer” weather. However, it won’t be all fog and cold as I’ll be going to Napa for a little romantic getaway this weekend! Any places I must go to in Napa or Sonoma?